page_title: Culture of Denmark
section_title: Cuisine
hierarchical_section_title: Culture of Denmark / Cuisine
caption_attribution_description: English: Danish open sandwiches (smørrebrød) at a cafe at Kastrup Airport in Denmark Suomi: Tanskalaisia voileipiä Katrupin lentokentän kahvilassa
context_page_description: The culture of Denmark has a rich intellectual and artistic heritage. The astronomical discoveries of Tycho Brahe, Ludwig A. Colding's neglected articulation of the principle of conservation of energy, and the foundational contributions to atomic physics of Niels Bohr; in this century Lene Vestergaard Hau in quantum physics involving the stopping of light, advances in nano-technology, and contributions to the understanding of Bose-Einstein Condensates, demonstrate the range and endurance of Danish scientific achievement. The fairy tales of Hans Christian Andersen, the philosophical essays of Søren Kierkegaard, the short stories of Karen Blixen, penname Isak Dinesen, the plays of Ludvig Holberg, modern authors such as Herman Bang and Nobel laureate Henrik Pontoppidan and the dense, aphoristic poetry of Piet Hein, have earned international recognition, as have the symphonies of Carl Nielsen. From the mid-1990s, Danish films have attracted international attention, especially those associated with Dogme 95 like those of Lars Von Trier. Denmark has had a strong tradition of movie making and Carl Theodor Dreyer has been recognised as one of the world's greatest film directors.
context_section_description: Perhaps the most typically Danish contribution to the meals of the day is the traditional lunch or smørrebrød consisting of open sandwiches, usually on thinly sliced rugbrød. The meal usually begins with seafood such as marinated herring, smoked eel, crab, or breaded plaice filets with remoulade and moves on with slices of roast pork or beef, frikadeller (meatballs), hams and liver pâté. The sandwiches are richly garnished with onion rings, radish slices, cucumbers, tomato slices, parsley, remoulade or mayonnaise. The meal is mostly accompanied by beer, on occasion also by shots of ice-cold snaps or akvavit.
  In the evening, hot meals are usually served. Traditional dishes include fried fish, roast pork with red cabbage, pot-roasted chicken, pot-roast and slow cooked beef, meat balls, or pork chops. Game is sometimes served in the autumn. Steaks are now increasingly popular, but is a modern addition.
  A popular traditional Danish dessert, especially around Christmas, consists of æbleskiver, rather like small pancake doughnuts which are fried in butter in a special pan and are served hot with jam and sugar. Traditionally, they were made with small pieces of apple in the middle which is why they are called æbleskiver, literally "apple slices".
  In recent years, development of the New Danish cuisine based on the rediscovery of local ingredients presented in interesting new recipes has led to a significant number of new, highly acclaimed restaurants in Copenhagen and the provinces, several with Michelin stars. This in turn has led to new developments in food production with a series of new products based on organic farming.
caption: Smørrebrød (open sandwich). Left: roast beef with remoulade, grated horseradish and tomato on Danish rye bread. Right: egg, prawns, lemon and mayonnaise on white bread.
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